Category Archives: preparation

The drafting of the balls of pizza

Drawing up of balls of pizza

Drawing up of balls of pizza.

In the many years that I do this work, I've seen thousands of colleagues intent in drafting the balls of pizza. I must confess that there is a right way and a wrong way to roll out the balls, each adopts its technical staff and proven over time.

Drawing up of balls of pizza
The drafting

Drawing up of balls of pizza.

To have a successful, just follow some rules:

The dough should be well leavened, must have at least doubled in volume.

When you proceed to the drafting of the ball, we must never crush the edge, otherwise sforneremo a pizza without board. Matches from the center pushing the gases produced by rising to the outside.

Everything else…….practice, much practice. This is the main reason for which you attended a course for pizza.

For a pizza lying evil, which took a little presentable form, is preferable to a ball for pizza spread with a rolling pin. Will certainly have little border around, but the result will be better in terms of aesthetics.

I wanted to add a video to facilitate your task. A pizza maker takes on average just over 30 seconds for the drafting of the balls of pizza.

Video by SC web marketing agency

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The gluten in pizza

The gluten pizza

The gluten pizza

After having dealt with the article on the gluten and pizza, Today we will see the behavior of the gluten in the dough pizza.

I am very happy that many of you have written to me thanking me for doing clarity on gluten, because once we clear this concept, we can move on to see how it behaves the gluten in our pizza dough.

The gluten pizza

The gluten in pizza
The gluten in pizza

The gluten mesh may be more or less strong depending on the type of flour which we used for the dough, holds in its alveolus gases that are formed during leavening (check out this article if you have not already done) and makes it swell and then increase in volume.

We will certainly have to try to stretch the ball of your pizza, and note that it is very elastic, too elastic, This happens when the gluten has not finished the process of relaxation, that is not yet completed the process of leavening. Many of us will certainly have to try to roll the ball of the dough for pizza and find enormous difficulties in doing so, having the feeling of working with an elastic, This happens when the dough has not yet completed the process of leavening. Giving the right to the dough resting time, we can spread the ball with no problem, and even during cooking the gluten will be able to keep gases.

Conclusion:

Each mix has its time to rise, that can be influenced by several factors: the temperature of the environment in which we live, flour, water, the type of yeast, the amount of salt in the dough. Let us not forget that during the rising process, takes the maturation of the dough, process described in this article, that are going to affect the lightness and digestibility of our finished product.

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The gluten in pizza
The gluten visible in pizza

Article: The gluten pizza

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Potato focaccia

Potato focaccia

Potato focaccia

Potato focaccia

The potato focaccia, in appearance very similar to a white pizza, is an easily affordable in many ovens of the peninsula.

Potato focaccia

Very soft inside, and crisp in its external. Its softness is due to the fact that among its ingredients include potatoes, very easy to work, usually high, and risen to perfection, given the time much shorter than the rising focaccia normal. I propose this recipe for all those who want to try at home, its success is guaranteed, and can be accomplished in a few hours. It is usually seasoned with extra virgin olive oil and aromatic herbs, like thyme and rosemary, but they are now in many a season with the classic ingredients of the pizza dish: tomato, mozzarella, anchovies and so on, and so forth.

INGREDIENTS FOR 8 PEOPLE

  • Flour 00 500 g
  • Small potatoes with white paste2 the 3 potatoes
  • Warm water150 ml
  • Fresh yeast15 g
  • Extra virgin olive oil 3 spoons
  • Sale2 pinches
  • Rosemary Enough

PREPARATION

Boil the potatoes in boiling water for about 20 minutes, then peel and mash. Let them cool completely.

In a large bowl sift the flour.

Add the mashed potatoes, salt and 3 tablespoons oil.

Dissolve yeast in a cup with warm water and add the resulting liquid little by little into the bowl with the flour. Begin to knead in the bowl to combine ingredients, then transfer the dough on a pastry board and continue to knead for ten minutes, until a soft ball and elastic

Let rise for about 1 and h 30 minutes or until the dough has doubled.

After rising time, divide the dough into 4 parties to spread in 4 baking trays in a thickness of about 1,5 cm and with 20 cm diameter.

Remember to grease the pans with plenty of extra virgin olive oil. Let the dough rise again lying in trays for just under an hour.

Before baking the cakes, season them to taste such as adding herbs, a pinch of salt and a little oil.

COOKING

Preheat oven ventilated 220 °C, then bake the cakes and cook for about 20 minutes.

Serve hot, warm or cold.

Pizza with potatoes

 

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The fried pizza recipe and preparation

The fried pizza-recipe and preparation

The Fried Pizza Recipe and Preparation chef Silvio Cicchi.

The fried pizza

This article will introduce the fried pizza-recipe and preparation. The fried pizza is widespread throughout southern Italy, it seems that in every region takes a name and a filling different!! The origins of fried pizza dates back to World War II, when the streets of Naples women frying the simple pizza dough, but without any filling or seasoning. Considered a variant of the classic pizza poorest, with the passage of time was filled in different ways, until you get to today's recipe, which provides a delicious filling of ricotta cheese and salami. The pizza dough fried, quite similar to that of classical Neapolitan pizza, discs of dough are filled with ricotta, pepper and bits of fat or lard. In some regions is planned to be used smoked cheese, or buffalo mozzarella. The discs of dough are stuffed, folded crescent like a calzone, and fried in boiling seed oil until the browning. Today the most popular and classic pizza fries is undoubtedly stuffed with ricotta cheese and salami.

The Fried Pizza Recipe and Preparation

fried pizza recipe and preparation

 

The fried pizza

 

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Mistakes not to make when preparing the pizza at home

Have you ever tried to make pizza at home?

Pizza dough by hand
Pizza dough by hand

We all have tried at least once to make pizza at home, obtaining different results, satisfied by some
product obtained, Delicious, nice to see, with carefully selected ingredients, it happens sometimes, that our pizza
just as we can not imagine the.

It does not seem the case to be discouraged, becoming a po’ attention and following our advice, you can get
excellent results even in your own home.
In the many years that I do this work, I have acquired the necessary experience and knowledge, it happened to me many times
taste the homemade pizza made from various more or less good, and I tried to incorporate into this article a list
defects encountered, so that you can face and solve during the preparation of your home made pizzas
your.
This is a list of the most common mistakes:

Strong smell of yeast
The use of flour are not suitable for the pizza dough
An incorrect use of’dough in the preparation of pizza
Misuse of ingredients “aqueous” such as tomato, i funghi, mozzarella.

Strong smell of yeast

The fear that all those who prepare pizza at home is as follows: But if he does not rise, what we eat for dinner? that figure we make with the guests? and then…..down with a lot of yeast!!!! Of course so your dough will rise for sure, but there will be negative consequences for your pizza. This is what could happen: You will have a very rapid rising, but this prevents the maturation of the, while feasting your pizza, you will have a strong smell of yeast dough and pizza, a little fragrance and a subtle aroma,the dominant fragrance will only be that of lievito.La your pizza will be spongy, and will tend to dry out and crumble easily.
Solve this error easily, testing yourself the right amount of yeast for every kilo of flour is really a few grams, as you can see from our basic recipe for pizza, Start by using only half a cube of yeast, then in the next mixes usatene less, until you find the right balance between your mixing times and the proper maturation.

The use of flour are not suitable for the pizza dough

When you decide to make pizza at home, do not always have the right flour to prepare the pre impasto.Magari there remained half bag of flour that you used to make sweets lately and decide to use that.
The results obtained may be:
A rising very rapidly, A little mass consistent, during the preparation of the dough you will notice that it tends to tear and
a bucarsi, after cooking the dough may be too friable. The reason for this is due to the low amount of gluten contained in farina.La his weakness he will puncture during processing, also oppose little resistance to the gases that are formed during the leavening and then will swell rapidly.
With these features you will get, as in the case of too much yeast, a little pizza fragrant and aromatic and always for the
same reason: little time for the aging and the formation of aromatic compounds to rapidly rising.
To avoid this problem you need to choose meals with higher content of glutine.Sommariamente can be said to use
flour “0” and maybe check that the protein content reported in the nutrition labeling is at least 10%.

An incorrect use in the preparation of pizza dough

When we prepare the pizzas to our house and we spread the dough, of any shape we want to get, inexperience often we happen to work it too long, or maybe reimpastarlo again to be able to start again.
The dough must never be treated so, and reacts in this way:
Will become increasingly more difficult drafting balls
becomes hard and too elastic to roll out
In the cooking step, the pizza does not swell and remains compact and biscuit
All this because manipulating the dough too long we have the loss of gas rising and reaction to gluten
which hardens the dough.
The loss of leavening gas is due to the repeated crushing: crushes and rischiaccia, gases that made
l’impasto gonfio, soft leavened and escape out by returning the mixture almost to the starting volume and leaving much gluten compatto.Il, that we can imagine as consisting of tiny strings, reacts to the manipulation “curling”. The consequence, to the level of sensation under the hands, a dough is harder, more elastic and therefore more difficult to roll out.
We must do everything possible upstream to prevent this problem is present:
prepare the balls with care, avoiding mash too, accompanying the movement only with the palms of your hands. A
ball that has maintained its right amount of gas is the seed to be able to obtain a regular shape and texture
let stand corrected balls, in order to make him shoot a bit’ rising to “reload” il gas perduto
the rest also helps the gluten and gluten ridistendersi and a relaxed facilitates greatly the spread because it decreases the elasticity
learn how to write good crushing the ball as little as possible with your hands. “Ok, but however if for any reason I have to manipulate the dough does not have much hope?”
If also using all the attention, you are forced to reshuffle or having to manipulate a ball, convenient to proceed by reforming the ball and letting it sit for at least 10 minutes (maybe if you have more to spread, leave this for last), always to give a minimum of time to gluten to relax and the rising of a little reform’ di gas.

Overdo the tomato or other toppings aqueous

Cook a pizza to perfection means being able to lose water to the ingredients of seasoning, bathrooms without the dough and remains there to make the puddle.
When you are unable to obtain this result:
the pizza does not cook well in the central disk, remains rubbery and semicruda in the layer just beneath the dressing
excess water remains over the pizza and the cut bathes all
water can leak from cooking pizza and go on the cooking surface, soiling and scorching
It is a serious flaw, because it compromises the success of pizza, making it inedible even in the worst cases.
The more risk you run with the use of:
very watery mozzarella, not drained
very watery tomato, not drained
too much tomato
too many mushrooms
oven temperature too low

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Mother Natural yeast

How to prepare the yeast Mother (Sourdough) in casa

When I was a boy, I often listened to my grandparents telling me their life experiences. Among all those stories, some I was impressed in the mind, one of these on
all said that their time when a girl married, carried with it the “dowry” composed of things at once precious, sheets, ascigamani, valuables and yeast. This sourdough was handed down from generation to generation, was nothing more than a piece of bread dough that was given as a symbolic wish for the new generation. At that time there were no cubes of yeast that we find today in all
supermarkets.
Mother Natural yeast
The new family was kneading the dough piece “mother” with new flour and water, and the new bread leavened, and so they produced the new bread. With each new batter came off a piece of dough that would serve the next time. And so on for months, age, decades, from family to family and from generation to generation.

I've always been fascinated by the rise and this story, who knows that this has not affected my decision to make the pizza. To think that in that piece of pasta, fruit of doughs, reshuffles and still reshuffles, There are fragments of everyday life of the years, of past centuries, is incredible. Among all the grains of flour quell'impasto, if it still conceals someone's grandmother or great-grandmother.

For all those people who got married recently and have not brought with them the “dowry”, I suggest these few tips to create a home a new strain of yeast.

The result: the fragranza, the scent, the complexity and articulation aromatic, the pleasure of self-production of the same yeast.

How do you get?

It can be done as in the families of the past: tear off a piece from someone who uses it, so you are assured that he is alive, active and operating immediately.

But the departure from flour and water, it is undeniable, is most satisfying and enables you to tune into direct contact with the yeast.

It will become your yeast, equal to that of any other, because the son of a different environment for each. The exact opposite of standardization of yeast.

Try starting it simple:

kneading in a cup of water and 50g spotless 100 flour
mixture is creamy, cover with a damp dish, so that it is protected, but not sealed, leave in a draft-free and a little 'warm, ideal for me is a corner
a kitchen cabinet. Make every day what happens: within two or three days should show signs of fermentation (bubbles and lifting, sour smell). If it does not, becomes more likely the appearance of mold and should try again, perhaps choosing a meal you will find it less raffinata.Quando fermented, will mean that we have enjoyed some microorganisms, our yeast, that will need nurturing.
And you be providing him: kneads the embryo of yeast with more water and fresh flour, to obtain a mixture of similar consistency to the first and away again in the shelf.
This is called "refreshment".
Follow the above steps two or three times, always check that the smell is sour without exaggeration, the formation of bubbles and the dough is puffed up a bit '.
Now that the yeast (o lievito madre) reacts more quickly and that you just need a day or less to ferment the refreshment you can try to make us a first mixture of bread.
Until you're sure of its effectiveness, it will be better not to use it for pizza.

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How to make pizza at home so fast and good

How to make a good pizza at home in a fast and good

Silvio Cicchi Executive Chef Pizza
Silvio Cicchi Executive Chef Pizza

Many times we happen to have last minute guests and there is nothing better than a good pizza prepare. With this simple recipe, in less than two hours you will be able to prepare for them a good pizza that is good, too, rewarding, and for those who are not very experienced / a, very easy to achieve.

  1. In a bowl, pour the flour 00, add the yeast previously dissolved in a bowl with lukewarm water,mix everything, slowly add warm water to help you make the dough that eventually will result’ be soft and not appiccicoso.aggiungi salt and olive oil, Work the dough until the dough will result’ omogeneo e ben compatto, At this point put it in a bowl and cover with plastic wrap and a blanket and keep it in a warm place for about 1 now, the dough will double its volume.

  2. We turn on the oven to maximum and prepare the pans lightly oiled or parchment paper. In the meantime, prepare the mixture rises in a container tomatoes with a little oil and salt and oregano in small containers and all the ingredients that most’ you like, olive, frankfurter, tuna onions, capers, anchovies, mushrooms, grilled vegetables in oil or, of course prepare the mozzarella into cubes.

  3. After rising time we take a piece of dough and flatten with a rolling pin and facciomo thickness that we prefer taking into account that a swell in the oven with tomato pochino.Condiamo and with what’ that most’ we like, and finally we put the mozzarella. Bake for 15 minutes, if neccessario after 10 subsidiaries minutes cooking. When you are ready for the oven and let rest before cutting to 5 minutes so that the sauce settles, then proceed to cut and what to say…Bon Appetite!

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The rule of 55, salt and fat in pizza dough.

We continue with the discussion on ingredients of the mixture, is the time to dedicate to the other two compulsory ingredients: water and salt.

Pizza dough by hand
Pizza dough by hand

We will also discuss the use of fat, but in this case already enter into the field of the optional ingredients, su cui, for a change, usually vehemently opposed philosophies differ in their.

We start from the water, second only in order of quantity over flour, but equivalent to it in terms of importance; is in fact the meeting between water and flour to make possible the formation of a dough.

What and how to use it is another important element to understand to prepare pizza at home. The first tip is to use natural mineral water because it is more convenient than tap water for three reasons::

  1. Tap water contains chlorine, used as a disinfectant; this characteristic makes it an antiseptic enemy of yeast and therefore there is no need to put it inside our bodies. If you find yourself without bottled water, and you're forced to use the tap water, first you have to leave in a jug for at least an hour in order to allow time for the chlorine to evaporate.
  2. In some areas, tap water can be overly harsh and in this case the only way to get more fresh water is to take it to the supermarket (Sant'Anna, Even the slightest, Sanbenedetto, Santacroce, etc.);
  3. It 'easier to manage the temperature, putting it in the refrigerator or less depending on season and room temperature.

This last point is important because the temperature of the water is the only element that can vary to control the final temperature of the mixture. Between summer and winter we may have differences in temperature (understood as the temperature of the room where we make our dough) also 10 degrees and this must be taken into account.

The dough for our pizza should have a temperature of about 24 degrees. Considering that produce heat during kneading, if the ambient temperature is 30 ° we have a little problem. The only way to intervene is the temperature of the water that in fact we have to put in the refrigerator during the hot season.

A good rule of thumb is the so-called rule 55: the sum of the ambient temperature, the temperature of the flour (consider that conventionally equals the ambient temperature) and water temperature must give us the value 55.

Let's take an example: if our temperature is 20 °, then the water will be more or less than 15 ° (20 + 20 + 15 = 55); but if we have 25 degrees as ambient temperature, then the water will be around 5 °.

Let the salt and even here it is necessary to keep in mind a couple of little things on how to use it properly.

Salt pizza dough

Salt is an inhibitor of yeast in the dough, it must be put as late as possible (instead you put the yeast dissolved in water immediately). salt has a positive effect on the formation of the gluten, therefore helps in closing the final dough.

The use of fat in the dough for the pizza is widespread, but it is not absolutely essential, in particular at home. One of the functions of the fat in the dough is to delay the staling, little fearful danger when the pizza is torn by 15 minutes maximum by cooking.

oil and butter in the dough for pizza

There remains the question of personal taste and their propensity intake of fat, in every way, If you decide to use them, know that it should be placed slurry already closed and very gradually.

The most common type of fat is definitely extra virgin olive oil, but lard is a plausible option.

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Yeast or brewer's yeast for pizza dough?

Yeast or brewer's yeast for pizza dough
Brewer's yeast

Yeast or brewer's yeast for pizza dough. The task of the yeast in the dough, and to increase the volume; for proving it means just that.

The increase in the volume of a dough is substantially due to the introduction of gas inside, This can happen in different ways.

If we prepare a sponge introduce air into when we incorporate the egg whites, while if we prepare cookies generally exploit a chemical reaction using a leavening agent (sodium bicarbonate or ammonium) che produce anidride carbonica.

Yeast or brewer's yeast for pizza dough

For bread and pizza, instead, using a leavening of biological. The production of carbon dioxide takes place by effect of the metabolism of the particular micro-organisms; there are two types of yeasts biological: the brewer's yeast and the so-called sourdough or natural.

The name is a bit 'confusing as any natural yeast is (in the sense that all exist in nature), but the name of "natural" means that around this type of yeast often develops an aura of "myth". So, the yeast is considered, no particular reasons, a more "organic".

The main difference between the yeast and the yeast is in the fact that while the first is composed of a single type of micro-organism, the second is a colony of many types of micro-organisms, many of which have complementary effects to those responsible for the rising and this means that a product made with natural yeast aromas and flavors develop richer, while improving the keeping quality and digestibility.

So better to use natural yeast for pizza? I would say no and I'll explain why.

  1. First, the natural yeast is much more complex to manage at home. Its creation and its proper maintenance require constant attention (is a bit 'like having a pet at home, maybe you do not need to take it out to make the needs, but he also wants to eat well and sometimes you have to give him a bath).
  2. The second downside is the lack of natural yeast consistent performance, particularly if it is not used very often (as is the case for example in a pizzeria).
  3. The third consideration is that the pizza is eaten freshly baked, and then the benefits on the shelf in this case we lose.

Brewer's yeast is rather simple to use and takes only a few rules to keep attention properly. The results are much more regular; if you really are a fan of sourdough, I recommend you not use it in place of yeast but in addition; in this way you can use the motor leavening of yeast and at the same time have the benefit organoleptic of the yeast.

Give birth to their own natural yeast is not complicated, but it requires a bit 'of time; if you are going to make the bread, worth having one on hand.

Let's go back to the yeast; the most common format is the dough from 25 grams of fresh yeast; You can also buy the yeast in dry form, but personally I do not recommend. When you buy the yeast, make sure that the expiry date is as far as possible and then hurry up and put it back in the refrigerator at 4 °.

You'll find that a loaf from 25 grams is an enormity of yeast, we'll be using very little; Once opened, however, the dough does not keep it more than a week wrapped in plastic wrap, then throw it well; seems like a waste if you always think that it costs about 25 cents, better to have it forever young and strong, a half-dead yeast will have a final result unsatisfactory.

The fresh yeast should be uniform beige color, if you notice parts with colorings "strange" try to eliminate them and look for a non-contaminated; generally the central part is less exposed to contaminants, and is therefore to be preferred.

Yeast or brewer's yeast for pizza dough

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Rules and doses to make pizza dough at home

Rules and doses to make pizza dough at home

Rules and doses to make pizza dough at home

Knead at home with their own hands, the best solution, the most simple and efficient. Knead by hand allows us to "feel" the dough as it is being formed.

Rules and doses to make pizza dough at home
Pizza dough by hand
Rules and doses to make pizza dough at home

Those who do not like too dirty hands, may use a planetary mixer, purchased at any electrical shop. Is less suitable for the bread machine though with small hydration doughs and not pushed too (60%) can be used.

When you knead, you have to follow a few simple rules.

  1. We start from the water, dissolving into the yeast Beer.
  2. Add the sifted flour; Sift the flour prevents the formation of clots but above all gives a good oxygenation of the
  3. Salt should be added just before the closing of the dough.
  4. It stops when kneading the dough forms a compact mass and shine, if you're mixing with a mixer, detaches completely from the bowl.
  5. If you use any fat, these are inserted only when the dough is already closed, slow, making them well absorb.
  6. Close a mixture is more or less simple depending on the flour used and the amount of water used; more flour is a strong, the easier it is to enter the amount of water more. The round Neapolitan-style pizza using flour of medium strength with hydration rather low, around 60%.
  7. In any case it is important not knead excessively because in this way is likely to unduly heat the dough or even ruin; In fact, beyond a certain threshold, the gluten will break down and the mixture is no longer usable.
  8. If you are having difficulty in closing the dough, rather than continue to knead it is better to stop the mixer to 5 the 10 minutes, flip the dough and continue to knead; the operation can be repeated several times if necessary.

To calculate the ingredients, we start with the number of pizzas we want to accomplish and weight; if we want to do 4 pats from 250 grams for each 4 people we need 1kg of dough, then we will need to 1000 / 1,60 = 625 grams of flour, the rest is calculated in proportion:

    1. Flour of medium strength (W240) 625 grams
    2. Water (60% flour) 375 grams
    3. Sale (2,5% flour) 15 grams
    4. Yeast (0,2% flour) 1,2 grams
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